Chocolate Bundt Cake

Prep : 35 mins /Cook: 50 mins/ Total : 1h25 mins

Servings : 8

Here are 2 really interesting articles that are definitely worth the read if you want to know more about Bundt cakes!!!

5 Mistakes to Avoid When Baking a Bundt Cake

How to Get Bundt Cake Out of the Pan in One Piece?

Ingredients

The Cake: 1 cup brewed coffee
16 tbsp unsalted butter
3/4 cup cocoa powder, Dutch-process cocoa is my preferred
2 cups sugar
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 cups Flour
2 tsp vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream or yogurt at room temperature

Icing: 2/3 cup chopped bittersweet or semisweet chocolate, or chocolate chips
1/4 cup heavy or whipping cream

Bundt pans on the market

Instructions

Preheat the oven to 350°F.

To make the cake: Place the coffee, butter, and cocoa in a microwave-safe bowl.
Heat, stirring, until the butter melts.
Remove from the heat, and whisk until smooth.
Let the mixture cool for 10 minutes.

While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt. Mix into the chocolate batter, stirring until thoroughly combined.

Grease very very well! a 10 Bundt pan, do not will to much since the cake will rise bit.
Pour the batter into the prepared pan.
Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean(start checking at about 40 minutes).

Remove the cake from the oven, wait 10 minutes, and turn the pan over onto a cooling rack.
After 10 more mins lift the pan off the cake.
Let the cake cool completely before icing.

To make the icing: Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.

Remove from the heat, and stir until the chocolate melts and the mixture is smooth. Spoon the icing over the top of the cake, letting it drip down the sides.

Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.

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